Chiles Rellenos
Also try these related recipes out
Sunken Raspberry Cakes with Raspberry Sauce
1/3 cup butter (75 mL)...4 eggs, separated...2 tablespoons cocoa powder, sifted (25 mL)...1 cup raspberry sorbet (250 mL)
Preheat oven to 350 degrees F (180 degrees C).
Grease eight 6 ounce (175 mL) ramekins; line bottoms with parchment paper. Set ramekins aside.
In large bowl over saucepan of hot (not boiling) water, melt chocolate with butter until smooth; set aside.
In another heatproof bowl over saucepan of gently simmering water, whisk egg yolks with 1/2 cup (125 mL) of the sugar; cook, whisking constantly, until light and thickened, about 8 minutes. Fold one-quarter into chocolate mixture; fold in remaining yolk mixture. Set aside.
In large bowl, beat egg whites until soft peaks form; beat in remaining sugar, 2 tablespoons (25 mL) at a time, until stiff peaks form. Fold cocoa and one-third of the egg whites into chocolate mixture; fold in remaining egg whites. Spoons into prepared ramekins. Bake in centre of oven until puffed and edges are set, about 20 minutes.
Make-ahead: Cover and refrigerate for up to 1 day.
Invert cakes onto dessert plates; remove paper. Garnish each plate with raspberry sauce; top with scoop of raspberry sorbet.
Yield: 8 servings
Raspberry Sauce...1 package (300 g) frozen raspberries, thawed...1/3 cup water (75 mL)...2 tablespoons granulated sugar (25 mL)...
*
Raspberry and Cocoa Mascarpone Cream Pie
Source: Icebox Pies by Lauren Chattman
3 tablespoons raspberry jam ...1 prepared 9-inch chocolate cookie or graham cracker... crumb pie crust (homemade OR store-bought) ...8 ounces mascarpone cheese ...1/2 cup heavy whipping cream, chilled ...1/4 cup confectioners' sugar ...1 tablespoon unsweetened cocoa powder ...
Chiles Rellenos
8 green poblano chiles
Oil
1 pound Monterey jack cheese
Salt
Pepper
1/2 cup all-purpose flour
4 eggs, separated
Chiles rellenos sauce
Wash and dry green chiles. Dry them well. Place chiles in hot oil in skillet and allow to fry about 1 to 2 minutes until a light brown color. You will see them blister as they cook. Fry on both sides and remove from oil. Peel under cold running water, trying to keep the stems on. Cut a slit on one side of each chile and remove seeds carefully so that peppers don't tear.
Cut cheese sticks about 4 inches long to push through the slits. Stuff each chile with one cheese stick, dry with paper towels, sprinkle with salt and pepper, and roll in flour. Set aside and prepare egg mixture.
Beat egg whites in a medium-size bowl until stiff, like meringue. Add beaten egg yolks, folding and mixing lightly so as not to disturb the lightness of egg whites. Season egg mixture very lightly with salt and pepper.
Heat about 1/2 inch oil in a large skillet. Dip each floured chile in the egg mixture until well covered and fry in hot oil as you would fritters, turning once. They should be a light golden color.